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Jim Coleman Recipes

Kansas City Barbecue Sauce

The Ingredients you will need are:

4 pounds of ripe Tomatoes, diced
1 Yellow Onion, chopped
2 Garlic Cloves, chopped
1/2 teaspoon of Dried Thyme
1 teaspoon of Dried Basil
1 cup of fresh Lemon Juice
1 cup of Cider Vinegar
2 tablespoons of Tomato Paste
3/4 of a cup of firmly packed Brown Sugar
4 teaspoons of Paprika
2 teaspoons of Salt
1 to 2 teaspoons of Cayenne Pepper
3/4 of a teaspoon of Liquid Smoke
2 tablespoons of Vegetable Oil

In a stainless steel saucepan, combine the tomatoes, onion, garlic, thyme and basil and cook over medium heat for 25 to 30 minutes, stirring constantly. The sauce will become thick and fragrant. If you want a smooth texture, pass the mixture through a strainer over a bowl then return it to the pan.

Add all the remaining ingredients except the oil, and bring the sauce to a boil. Reduce the heat to low and simmer for 10 to 15 minutes to blend the flavors. Stir in the oil and continue to simmer over low heat to reduce the mixture to a puree consistency -- about 20 to 30 minutes longer. Allow it to cool and use it to baste or serve with barbecued meat or fowl.

This recipe will make about 4 cups, and you can refrigerate any sauce left over.

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